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Warm Szechuan Shrimp and Spinach Salad

Total Time

Prep/Total Time: 25 min.


5 servings

A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad that’s special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. —Roxanne Chan, Albany, California
Warm Szechuan Shrimp and Spinach Salad Recipe photo by Taste of Home


  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 tablespoon sesame oil
  • 1 package (6 ounces) fresh baby spinach
  • 1 can (15 ounces) whole baby corn, drained
  • 1 cup bean sprouts
  • 1/4 cup salted roasted almonds, chopped
  • 1/4 cup sliced water chestnuts
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup minced fresh cilantro
  • 1 green onion, finely chopped
  • 1/4 cup rice vinegar
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1-1/2 teaspoons chili garlic sauce
  • 1-1/2 teaspoons soy sauce


  1. In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp.
  2. In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

Nutrition Facts

2 cups: 187 calories, 8g fat (1g saturated fat), 110mg cholesterol, 468mg sodium, 10g carbohydrate (3g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.

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